Crumpet
The crumpet is a classic English griddle cake with a history dating back to the Victorian era. Its light, spongy texture is due to the long proofing process and cooking in a pan. The English traditionally eat it for breakfast or afternoon tea, often spread with butter, honey, or jam. The crumpet's special feature is that one side remains porous, allowing it to perfectly absorb the butter or other toppings. Today, it is one of the most popular British breakfast baked goods.
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Ingredients for this recipe
Servings: 6
250
g
All-purpose flour
7
g
Dry yeast
10
g
Sugar
5
g
Salt
200
ml
Warm milk
100
ml
Warm water
3
g
Baking soda
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Preparation Steps
1
In a small bowl, combine the warm milk, warm water, sugar, and yeast. Let it stand for 10 minutes, until the yeast is foamy.
2
In a large bowl, whisk together the flour and salt.
3
Pour in the yeast mixture and stir until smooth. Cover and let rise for 1 hour.
4
Add the baking soda to the batter and mix well. Let it rest for another 10 minutes.
5
Heat a lightly oiled griddle or skillet over medium heat.
6
Place metal crumpet rings (or cookie cutters) in the pan and spoon batter into each ring, about 1 cm thick.
7
Cook for 5-7 minutes, until the tops are set and full of holes.
8
Carefully remove the crumpet rings, flip the crumpets, and cook for another 1-2 minutes, until golden brown.
9
Serve warm with butter, honey, or jam.
